物理场作用下木薯淀粉氧化交联及结构表征

发布时间：2018-04-03 06:35

  本文选题：木薯淀粉　切入点：超声　出处：《天津科技大学》2015年硕士论文

【摘要】：超声波和微波技术作为新兴的淀粉物理改性技术,受到越来越多的关注。本文以木薯淀粉为原料,以次氯酸钠为氧化剂,辅助超声作用,制备木薯氧化淀粉,再以三偏磷酸钠为交联剂,在微波作用下,制备木薯氧化交联复合变性淀粉。分别研究其合成路线,确定了木薯氧化变性淀粉和木薯氧化交联复合变性淀粉的制备工艺。同时对木薯原淀粉及其氧化淀粉、氧化交联淀粉的结构、性质进行了研究,为木薯复合变性淀粉的开发与应用提供参考,为超声波和微波技术在变性淀粉生产中的应用奠定基础,从而更好地利用超声波和微波技术。采用单因素试验、正交试验对木薯氧化淀粉的合成工艺进行了详细的研究,探索各影响因素对氧化淀粉羧基含量的影响,并在超声和非超声作用下分别制备木薯氧化淀粉,研究超声波作用对氧化淀粉的影响,证明了超声波提高了氧化淀粉的羧基含量,可以加速氧化反应。在此基础上,采用单因素试验、正交试验对木薯氧化交联复合变性淀粉的合成工艺进行了详细研究,探索各影响因素对氧化交联淀粉沉降积的影响。最终得到制备氧化淀粉最优反应条件：反应pH8,反应时间100min,超声功率300W,温度35℃,有效氯浓度5%；氧化交联复合变性淀粉最优反应条件：反应pH10,作用时间5min,超声功率200W,三偏磷酸钠添加量1.5%。另外,对不同处理条件下的木薯变性淀粉的性质进行了研究,利用现代分析仪器对产品结构进行了表征,SEM图谱表明,原淀粉颗粒表面光滑,无孔洞,超声氧化后颗粒表面粗糙、出现孔洞；X-RD图谱表明,氧化和氧化交联淀粉的衍射峰几乎没有变化、变性没有改变淀粉晶型；IR光谱表明,氧化淀粉的化学键与原淀粉基本相同,交联后出现酯羰基峰；DSC图谱表明氧化和氧化交联淀粉的热焓值较原淀粉小。并对氧化和氧化交联淀粉稳定性、透明度、溶解度、凝沉性、白度、成膜性、粘度性质进行了研究。结果表明,氧化淀粉的透明度、溶解性、白度、成膜性等均优于原淀粉,但冻融稳定性、抗酸性、抗老化性、热稳定性不好,氧化交联变性淀粉的冻融稳定性、抗酸性、抗老化性、热稳定性均较好。
[Abstract]:As a new technology of starch physical modification, ultrasonic and microwave technology have attracted more and more attention.Cassava oxidized starch was prepared by using cassava starch as raw material, sodium hypochlorite as oxidant, assisted ultrasonic action, and sodium trimetaphosphate as crosslinking agent. Under microwave irradiation, cassava oxidized crosslinked composite modified starch was prepared.The preparation process of cassava oxidized modified starch and cassava cross-linked composite modified starch were studied.At the same time, the structure and properties of cassava starch, its oxidized starch and oxidized cross-linked starch were studied, which provided a reference for the development and application of cassava modified starch.It lays a foundation for the application of ultrasonic and microwave technology in the production of modified starch, thus making better use of ultrasonic and microwave technology.The synthetic process of cassava oxidized starch was studied in detail by single factor test and orthogonal test. The effects of various factors on the carboxyl content of oxidized starch were explored. The oxidized cassava starch was prepared by ultrasonic and non-ultrasonic.The effect of ultrasonic wave on oxidized starch is studied. It is proved that ultrasonic wave can increase the carboxyl content of oxidized starch and accelerate the oxidation reaction.On this basis, single factor test and orthogonal test were used to study in detail the synthetic process of cassava oxidative crosslinked composite modified starch, and to explore the influence of various factors on the sedimentation of oxidized cross-linked starch.The optimal reaction conditions for the preparation of oxidized starch were obtained as follows: reaction pH 8, reaction time 100 min, ultrasonic power 300 W, temperature 35 鈩，

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